CAULIFLOWER CEVICHE
A healthy ceviche - a perfect appetizer for parties and gatherings. And guests won't even know it's vegan!
Provided by Selina P.
Categories Cauliflower
Time 45m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cauliflower in a pot with one inch of salted water, and allow to steam, approximately 5 minute Cauliflower is ready when it gently slides off a fork when stabbed.
- Allow cauliflower to cool. While cauliflower is cooling, add chopped onion to a bowl of salted water. Allow to soak 5 minutes, then drain.
- Give cauliflower a rough chop to create small pieces, about the size of a dime. It's okay if there are different sized pieces. Place in a large mixing bowl.
- Squeeze juice of 6 limes over mixture and mix well.
- Add chopped cilantro, drained onions, chopped jalapeño, salt, pepper, and cumin to bowl. Blend well.
- Allow mixture to cool in the refrigerator and allow the flavors to mingle if desired. Otherwise, ready to eat immediately!
- Ceviche can be served alongside corn tortilla chips or on a tostada.
- Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick. Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick.
CEVICHE TOSTADAS
Steps:
- To make tostada shells, lay tortillas in a single layer on a counter and cover with a dry towel for about 30 minutes. Heat oil to 1-inch depth in a large skillet to 380 degrees. Fry one at a time until golden, about 30 seconds per side. Drain on paper towels.
- Cut fish into half-inch dice. Marinate in lime juice and salt to cover for 1 to 6 hours. Drain fish, mix with remaining ingredients and serve on the crisped tortillas with lime wedges, or use as a dip with tortilla chips.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 428 milligrams, Sugar 1 gram, TransFat 0 grams
CAULIFLOWER CEVICHE
On the hottest summer days, this is the dish to make because it requires zero cooking. A quick marinade of lemon juice, seaweed and fresh vegetables sets up a flavorful, no-fuss ceviche that tastes like the sea despite having no seafood in it. Store-bought minced or "riced" cauliflower won't work for this dish. You have to start by grating or mincing a fresh whole head of cauliflower - that extra step will be more than worth the work it requires. ¡Buen provecho!
Provided by Jocelyn Ramirez
Categories vegetables, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Grate the cauliflower against the large holes of a grater, rotating to grate all the florets and stopping at the core. Alternatively, cut off the florets then mince with a knife or pulse in a food processor until it resembles a riced texture.
- Transfer the cauliflower to a large bowl and add the serrano chile, lemon juice, olive oil, nori, wakame, liquid aminos and hot sauce. Season with salt and pepper and mix well. Season again to taste; it should be slightly salty. Cover and refrigerate for at least 30 minutes or up to 1 day.
- When ready to serve, add the avocados, tomato, cucumber and cilantro, and mix well. Taste for salt and adjust as needed. Serve over tostadas or with tortilla chips, with lemon wedges, salt and hot sauce.
EASY CAULIFLOWER CEVICHE
Ceviche can be made with vegetables for a vegan variation. In this Mexican recipe cauliflower, carrots, and tomatoes are used. Serve on tostadas or with crackers. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Lourdes Gutierrez
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam for 7 minutes. Let cool and finely chop.
- Place chopped cauliflower, carrots, tomatoes, onion, and cilantro in a bowl. Pour lime juice on top and season with salt. Cover and chill for at least 30 minutes. Serve garnished with avocado slices.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 13.4 g, Fat 3.9 g, Fiber 5.9 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 73 mg, Sugar 5.2 g
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